Best 2 Austrian Meat Stuffed Dumplings Ghackknoedel Recipes

In the heart of Austrian cuisine, there lies a culinary treasure that captivates taste buds and warms hearts - ghackknödel, also known as Austrian meat-stuffed dumplings. These delectable dumplings, crafted with a blend of savory minced meat, aromatic herbs, and seasoned bread, embody the essence of Austrian comfort food. Embark on a culinary journey as we delve into the intricacies of this classic dish, exploring variations that range from traditional to modern interpretations, each offering a unique symphony of flavors and textures. Discover the secrets of preparing the perfect dumpling dough, ensuring a tender and fluffy texture that harmonizes seamlessly with the succulent meat filling. Learn the art of shaping and cooking these dumplings, whether by gently simmering them in broth or pan-frying them until golden brown. Accompany your ghackknödel with an array of delectable sauces, from classic brown gravy to tangy lingonberry sauce, each adding a distinctive layer of flavor to this heartwarming dish.

Check out the recipes below so you can choose the best recipe for yourself!

AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

Austrian Meat Stuffed Dumplings (G'hackknoedel) image

A member requested this recipe on the German cooking forum. I had not made this recipe personally. I have combined two recipes from two different Austrian cookbooks my husband brought back from Austria.

Provided by HeatherFeather

Categories Potato

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4-1 1/2 lbs potatoes
7/8 cup all-purpose flour
1/4 cup semolina
2 tablespoons unsalted butter, softened to room temperature
1 egg
2 egg yolks
1 pinch nutmeg, freshly grated
salt, to taste
pepper, to taste
1/4 lb roast pork, leftovers
1/4 lb roast beef, leftovers
1/4 lb raw pork sausage, plus
1 extra ounce raw pork sausage
1 medium onion, minced
1 clove garlic, crushed
salt, to taste
white pepper, to taste
1 pinch dried marjoram
1 -2 tablespoon butter, as needed
water, as needed

Steps:

Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
Using a mixer, blend this mixture into a smooth dough.
Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
Have a large pot of salted water set to boil on your stovetop.
Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
Remove dumplings using a slotted spoon.
Serve drizzled with some melted butter or with your favorite gravy.
Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

Nutrition Facts : Calories 197.3, Fat 9.2, SaturatedFat 3.9, Cholesterol 77.5, Sodium 101.8, Carbohydrate 18.9, Fiber 1.6, Sugar 0.8, Protein 9.6

STUFFED DUMPLINGS

Stuffed dumplings image

Most of the ingredients come from a can, so this is a quick fix when you just don't feel like slaving over the stove.

Provided by Laura36

Categories Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 can cream of celery soup
1 can cream of chicken soup
1 can chicken broth
1/2 cup green pepper, chopped
2 tablespoons onions, chopped
1 (12 1/2 ounce) can chicken breasts
2 teaspoons parsley flakes
1/2 cup celery, chopped
2 tablespoons onions, chopped
black pepper
1 can crescent rolls or 1 can biscuit (8-10 pc)

Steps:

Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
Heat until bubbling hot (Med to med low heat).
Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
mix together well.
Separate the rolls- pat it out slightly to allow for filling.
Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
Wrap dough around the filling and seal the edges.
Put dumplings edge down into bubbling gravy.
Spoon soup over the dumplings.
Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

Nutrition Facts : Calories 484.5, Fat 20.6, SaturatedFat 5.7, Cholesterol 99.6, Sodium 1711.1, Carbohydrate 43.2, Fiber 3.3, Sugar 5.4, Protein 30.1

Tips:

To ensure the dumplings stay moist and fluffy, it's important to not overmix the dough.
Soak the bread in milk or broth until it's completely softened before adding it to the dumpling mixture.
If the dumpling mixture is too wet, add more bread crumbs until it reaches a consistency that can be easily shaped into balls.
When shaping the dumplings, make sure to press the filling firmly into the center of each dumpling to prevent it from leaking out during cooking.
Bring the water to a rapid boil before adding the dumplings, then reduce the heat to a gentle simmer to prevent them from breaking apart.
Cook the dumplings for 10-12 minutes, or until they are cooked through and float to the top of the water.
Serve the dumplings immediately with your favorite gravy or sauce.

Conclusion:

Austrian meat-stuffed dumplings (Ghackknoedel) are a delicious and hearty dish that can be enjoyed as a main course or side dish. With their soft and fluffy texture and flavorful filling, these dumplings are sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Austrian meat-stuffed dumplings a try. You won't be disappointed!